Rich Harris shows you how to make Thai style spicy fish cakes.
Prep = 20m
Cook = 5m
Total = 25m
10 coriander stalks, finely chopped
1 tsp minced garlic
Pinch salt and pepper
1 tbsp Blue Dragon Thai Red Curry Paste
1-2 tsp sugar
1 tsp Blue Dragon Fish Sauce
20 g green beans, finely sliced
2 fresh kaffir lime leaves, finely shredded
180 g cod fillets, finely chopped
1 lime, thickly sliced
STEP 1: PREPARE THE CORIANDER AND GARLIC PASTE
Pound the coriander stalks and minced garlic together until smooth. Then add the salt and pepper.
STEP 2: ADD THAI RED CURRY PASTE
In a bowl, mix the garlic and coriander paste with the Blue Dragon Thai Red Curry Paste. Mix to combine. Then add the sugar and Blue Dragon Fish Sauce.
STEP 3: ADD SOME TEXTURE
Fold in the green beans, kaffir lime leaves (stalks removed), and cod fillets. In a separate bowl, beat the egg and add half to the fishcake mixture. Mix well.
STEP 4: SHAPE THE FISHCAKES
Divide the mixture in equal sized balls and flatten them in to a patty shape. Deep fry or shallow fry on a medium heat until browned and cooked through. Serve with Blue Dragon Sweet Chilli Dipping Sauce and lime wedges.
Related Recipe: Joe Wicks’ Healthy Thai Green Curry